There’s something oddly satisfying about seeing a line of wine bottles waiting for you when you sit down to dinner. At Calida’s Wine & Wagyu series, that’s exactly how it begins—carafes already breathing, glasses polished, the promise of six courses and six wines stretched out in front of you like an invitation to settle in and forget the outside world for a while.
It feels special straight away. Not in a showy, white-tablecloth kind of way—more like someone thought through every detail and wants you to just enjoy it. And that’s exactly what you do.
Introducing Wine & Wagyu—an ongoing dining series from Calida at South Bank that brings together some seriously good Australian Wagyu and standout local wines. With this series running now through to 31st August 2025, the July–August edition is a celebration of bold, Latin-inspired flavours paired with carefully selected wines from Jim Barry, all brought to life by Calida’s chefs and sommelier team. It’s part of a collaboration with Samuel Smith & Sons and premium Wagyu suppliers Stanbroke Foods—and if this edition is anything to go by, this series is shaping up to be something pretty special.
Tartare with a twist (and a crunchy little tart shell)
Now, I’ll be honest—I was a bit nervous about the Wagyu Tartare. Raw meat and egg is normally where I draw the line. But this? This was something else. The wagyu Denver cut (with all that beautiful marbling) was silky but not mushy, and instead of the usual oozy egg yolk, they’d cured it and shaved it over the top. So you still got that rich, umami flavour without the squishy texture that usually turns me off.
It came in a tart shell, which gave it crunch and structure, and there was smoked salmon roe and a whisper of burnt blood orange dust that added a pop of citrus and salt. The 2024 Jim Barry Assyrtiko alongside it was sharp, fresh, and minerally—exactly what you want to cut through all that richness.
Picanha tataki: the dark horse favourite
Next came the Picanha Tataki, which I honestly wasn’t expecting to love quite so much. But it ended up being one of my favourites. Lightly seared wagyu rump cap, still pink and smoky, with ponzu for tang, saffron-pickled nashi pear for a sweet acidic crunch, and a little hit of paprika that tied everything together. It just worked.
The 2024 Jim Barry ‘Lodge Hill’ Riesling with it was bright and a bit zesty—think lime and green apple—but still soft enough to let the meat shine.
A luxurious rib eye with green oil I didn’t know I needed
The Filete de Costilla—basically a charred Sanchoku wagyu rib eye—was pure comfort. The shallot purée was so smooth it almost felt buttery, and the malbec jus had this rich, winey depth that made the whole plate feel really luxurious. But the wildcard was the “green oil”—which I now know is probably some kind of herby oil—and I loved it. Fresh and grassy, it brought lightness to the whole dish.
The wine here, a 2022 Jim Barry ‘The Atherley’ Malbec, had just enough tannin to stand up to the meat, but it didn’t overpower anything. It felt like the kind of red you could keep sipping all night.
A shepherd’s pie, but make it fancy
When Lorenzo (our extremely knowledgeable and friendly guide for the evening) called the Wagyu Brisket Parmentier a sort of upscale shepherd’s pie, he wasn’t wrong. It was comforting, familiar, but with all the richness dialled up. Slow-cooked wagyu brisket (marble score 8–9 again), tucked under a mash laced with bone marrow. Yes, bone marrow. Creamy, meaty, buttery—all in one spoonful.
The 2020 Jim Barry ‘The Farm’ Cabernet Malbec that came with it was deep, dark, and structured. It matched the heartiness of the dish without being too heavy.
Potato perfection and a sirloin that sings
The Dry-Aged Wagyu Sirloin was one of those dishes where you just stop talking for a second and focus. The meat had been dry-aged for 28 days, which gave it a deep, nutty flavour and that melt-in-your-mouth texture. But the real star might’ve been the potato dauphinoise—layers so thin and perfectly stacked it was almost hypnotic. The morel sauce? Earthy, intense, and just the right amount of indulgent.
The 2021 Jim Barry ‘Watervale’ Shiraz brought those bold, spicy notes that play so well with mushroom and beef. A proper match.
Chocolate, raspberry, and a perfect ending
By the time dessert rolled around, I was well and truly full—but the Chocolate Panna Cotta was too good to resist. Silky dark chocolate, a bright hit of raspberry gel, and little freeze-dried raspberry bits that added crunch and zing. Classic combo, done really well.
And the 2021 Jim Barry ‘McRae Wood’ Shiraz? A total velvet robe of a wine. Rich, dark berries, a bit of spice—perfect with chocolate, and a lovely way to end the night.
It’s a personal experience
What really took this dinner from great to unforgettable was the personal touch. Lorenzo from Calida wasn’t just pouring wine—he was telling stories. Why this grape. Why that dish. How the chefs adjusted techniques to get the right texture, the right balance. It felt like being let in on a secret, and made every bite that much more meaningful.
This wasn’t just a fancy tasting menu—it was thoughtful, surprising, and honestly, delicious. If you’re looking for something special, slow, and absolutely worth lingering over, Wine & Wagyu is it. The current menu can be enjoyed until August 31.
Calida, South Bank, 64C Grey St, South Brisbane, (07) 2141 5715.
In her spare time, she likes long walks down the makeup aisle and performing in Brisbane theatre. You can follow her adventures on Instagram and TikTok @thebeautypalate.
